Double-coated coconut shrimp

Directions

1. Peel the prawns, leaving the tail on.

2. Form a batter by combining the 200g flour with 220ml ice cold water.

3. Season with salt and black pepper.

4. Place the remaining flour on a plate and the shredded coconut on another plate.

5. Add the oil to a wok or deep fryer and heat.

6. Dip the prawns in the flour then dip in the batter to coat before covering with the coconut.

7. Drop in the hot oil and fry until golden brown all over (about 3 to 4 minutes).

8. Repeat the process with the remaining prawns and serve with a hot pepper dipping sauce.

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